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Spinach Sauce, for Boiled Fowls, Etc

Wash the spinach in two or three waters. Pick the leaves from the stalks, drain them, and stew them with as much water only as will keep them from burning. Squeeze the moisture from them, and beat with a wooden spoon till smooth. Dissolve a slice of fresh butter in a saucepan, put in the spinach, and stir it till it is quite hot and dry. Add pepper and salt and as much boiling milk as will make the sauce of the consistency of thick cream. Stir till smooth, and serve very hot. Time to stew, about ten minutes.